lemon viennese

Name: Lemon Viennese
Ingredients: 100 gram(s) icing sugar; 250 gram(s) well softened butter; 2 gram(s) salt; - grated zest of 2 lemons; 40 gram(s) egg white; 300 gram(s) flour

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Jordan Michelle Falco

Orlando, FL

Updated on Jul 23, 2011

IPP - Week 3 May 24th I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm

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The Lemon Viennese are the small, wavey cookies, 2nd in from the left.

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Ingredients

100 grams icing sugar
250 grams well softened butter
2 grams salt
- grated zest of 2 lemons
40 grams egg white
300 grams flour

How To Make lemon viennese

Step 1

Cream the butter and icing sugar, add the lemon zest, salt, then finally the egg whites. Add the flour. Do not over work.

Step 2

Using a piping bag with a star tip, create a small "W" shape about 4 cm long onto a "silpat" or parchment lined sheet pan. Rest in the refrigerator a minimum of 1 hour.
Step 3

Bake at 180C in a fan forced oven for about 8-10 minutes. When cooked, dredge with icing sugar.
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